Ingredients
Scale
- 6 cups vegetable broth or chicken stock
- 2 tablespoons extra virgin olive oil, plus extra for serving
- 1 small yellow onion, diced
- 1 tablespoon tomato paste
- 1 1/2 cups arborio rice or carnaroli rice (300g)
- 2 garlic cloves, minced
- Red pepper flakes, optional
- 1 pound cherry tomatoes or tomatoes, diced, divided (454g)
- 1/2 cup dry white wine (120ml)
- 1/2 cup grated parmesan cheese, plus extra for serving (50g)
- 1 tablespoon unsalted butter
- 1 bunch fresh basil leaves, roughly torn
Instructions
- Heat the broth in a small saucepan over medium-low heat, keeping it just below a simmer.
- In a deep skillet, heat olive oil over medium heat. Add the diced onion and cook for 3 minutes until softened. Stir in tomato paste and continue cooking for 3 more minutes until translucent.
- Add the rice to the skillet, cooking for 1-2 minutes until translucent and crackling. Stir in minced garlic and optional red pepper flakes, cooking for about 30 seconds until fragrant.
- Add half the tomatoes and pour in the white wine, cooking while stirring until most liquid is absorbed, about 5 minutes.
- Stir in a ladleful of hot broth, continuously stirring until absorbed. Repeat this process until the rice is creamy and al dente, which should take around 25 minutes.
- Once the rice reaches desired doneness, remove from heat. Add Parmesan cheese, butter, torn basil leaves, and a splash of broth, stirring until creamy. Spoon the risotto into bowls and top with remaining tomatoes, extra Parmesan cheese, and a drizzle of olive oil. Serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Using fresh basil enhances the flavor significantly. Make sure to use high-quality Parmesan for the best results.
You can adjust the creaminess by adding more broth or reducing it to your preference.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg